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Category: Angela Felsted

As you might or might not know, Angela Felsted is releasing her novel, Chaste. Because Quinn, the main character, is a teenage guy who knows how to cook, she invited me to take part in Quinn’s Cookie Exchange. Basically, it involves bloggers posting some cookie recipes, so if you want to try some new ones for Christmas, please head over here to see when and where people posted some recipes.

Before we get to mine, though, I thought I’d give a bit more information on Chaste and its author.

Blurb

When he steps into his physics class on the first day of senior year, Quinn Walker is too exhausted from staying up all night with his three-month-old nephew to deal with moral dilemmas. As a devout Mormon who has vowed to wait until marriage for sex, the last thing he needs is a very hot and very sexy Katarina Jackson as his physics partner. Regrettably, he has no choice.

Kat feels invisible in her mansion of a home six months after losing her older brother in a fatal car crash and will do anything to get her parents’ attention. Since her pastor father has no love for Quinn’s “fake” religion and her ex-boyfriend refuses to leave her alone, she makes an impulsive bet with her friends to seduce her holier-than-thou lab partner by Christmas.

Angela Felsted is a Northern Virginia native who is overly fond of Olive Garden and Red Lobster. She grew up in a faithful Mormon home with three brothers and one sister where she learned to stand up for herself by tickling her attackers until they broke out into laughing fits. Her work has appeared in issue fifteen of Drown in Your Own Fears, Chanterelle’s Notebook and Vine Leaves Literary Journal. Her chapbook, Cleave, was published by finishing line press in 2012.

And now… the cookies.

This ginger biscuit recipe is a definite favorite in my family, because it combines the perfect amount of sweet with just the right amount of ginger zing. But be warned, this recipe can’t be divided or multiplied and makes a pretty huge amount of biscuits.

Also, it will involve you converting some metric measurements to imperial, since I have no idea how to convert “dry” milliliters into anything but dry milliliters, so I’ll leave it to you knowledgeable cooks.